Apricot kernel: Physical and chemical properties

By M. Alpaslan, M. Hayta. 2006

95 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/53454935ed3da6a830d477a41e91e827d78316dd

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. Ebru Eyidemir
2. M. Hayta

Citations in the corpus

• The effect of apricot kernel flour incorporation on the physicochemical and sensory properties of noodle (2009, background): “…study was to examine the effect of added AKF, a by-product obtained in excess amounts in apricot processing plants and rich source of nutrients (Alpaslan and Hayta, 2006), on physico-chemical (colour, moisture, oil, protein, and ash), cooking (optimum cooking time, cooking loss, weight and…”